Asian Chicken Salad

This is another recipe which helped replace the need to buy from a cafe. It was easy enough to work out what was in it but the actual quantities took me a while. This is what I landed on last year. I know it looks like there's a lot of ingredients but it's totally worth it! If you don't dress all of it it keeps well for lunch the next day.

This takes about 45 minutes to throw together. Less, if like me, you're using leftover roast chicken. This will make enough for 4 as a main.

Ingredients

2 chicken breasts (or leftover roast chicken)

1/4 white cabbage, thinly shredded

1 cup bean shoots

1 red capsicum, thinly sliced

5 spring onions, thinly sliced

1 large carrot, julienne

1/2 cup torn mint

2/3 cup coriander leaves

1/3 cup sesame seeds (yes - that much)

1/2 cup chopped peanuts

1 lebanese cucumber, cut in half and sliced

1/2 red fresh red chilli - optional depending on how spicy you want the salad

Dressing

3 Tbs sweet chilli sauce

2 limes juiced

1tsp soy sauce (gluten free)

Method

Break chicken up into bite sized strips. If you're not using leftover roast chicken, I recommend poaching the chicken breasts for this recipe to keep it lighter for the salad. I ike to salt a medium pot of water and place 2 chicken breasts in for about half an hour or until cooked, depending on the size of the breasts. Put all ingredients in a bowl and mix well so that sesame seeds are everywhere!

Tips

Only dress what you're going to eat otherwise it won't be great the next day.

Rating

Will I make this again? Yes

When? Next time I have cabbage leftover

#glutenfree #Salad #chicken #asian